Meatless Monday: Zucchini and pickled beet sandwich

No matter how many dishes I make or how many new recipes I try, sandwiches are still one of my favorite meals. This recipe was no exception, and it proves you don’t need meat to make a tasty and satisfying sandwich.

For the pickled beets:

1 bunch beets

1/4 red onion, sliced

3 whole cloves garlic

2 bay leaves

5 peppercorns

1/2 cup water

1/2 cup apple cider vinegar

Place the beets, tops removed, in a medium saucepan with enough water to cover the beets and bring to a boil. Simmer for 45-60 minutes. Remove from the water and, once cool enough, rub the skins off.

Slice the beets and add to a jar, along with the onions, garlic, bay leaves, peppercorns, water and apple cider vinegar. Screw the lid onto the jar and gently shake to combine. Refrigerate overnight.